Cumin Scented Chickpea-Bulgar-Quinoa Salad
Posted: March 22, 2012 Filed under: recipes | Tags: Avocado, Bulgur, Cherry tomato, Chickpeas, cucumber, cumin, easy, Healthy, make ahead, Quinoa, red pepper, summer salad, Vegan 1 Comment »I have a confession to make, I didn`t technically make this, I conceptualized it, finished it, and seasoned it, but I did not make it. The husband did, under my direction, but he did. He came home to watch the March Madness and I went to the gym. When I got home from work, I took everything out and said cook this, chop all this and stick it in a big bowl. He looked a bit confused, but I think he was just trying to get out of the cooking. He did not succeed.
If you looked at my On Deck this week, you saw that I bought a bulgur wheat-quinoa blend. Since it was warm, I thought it would make for a nice salad with the red pepper, cucumber, and tomatoes I had on hand. It also leaves me with leftovers and I need something to bring to work for lunch tomorrow – this is it. It`s fast, easy, super healthy, and perfect for a warm day. It`s also vegan and can be made gluten-free if you skip the bulgur and go with all quinoa. This will go on rotation.
Tofu Banh Mi Part 1 – Pickled Daikon and Lemongrass Marinade
Posted: March 11, 2012 Filed under: Menus, recipes | Tags: banh mi, carrot, daikon, lemongrass, make ahead, pickled Carrot and Daikon, Tofu, Vegan 1 Comment »Since it is pretty spring-y out, I decided that this week would be a sandwich week. That and I like sandwiches. Tomato-Avocado, Shrimp, and Banh Mi.
The Banh Mi requires some prep, so I prepped it today and will make the rest later this week, like tomorrow. Prep here are the pickled carrots-daikon and I decided just to marinate the tofu overnight, because, why not?
I used the recipes here for reference, after staring at several different ones online.
Roasted Carrots and Brussel Sprouts with Puy Lentil-Basmati Pilaf
Posted: February 7, 2012 Filed under: recipes | Tags: Brussels sprout, Carrots, easy, gluten free, Healthy, make ahead, Puy Lentils, rice, Vegan 3 Comments »This is really not much of a recipe, I`m really just cleaning out the fridge, but whatevs. I had some mixed color carrots and brussel sprouts that needed to be eaten, so I just roasted them simple with some garlic. I was at a bit of a loss as to make with it. I suppose I would have just done a kale salad, but I got more festive – puy lentils, I have those. I could have made this and stuffed it in the mushrooms, but decided to just make a pilaf. The leftover pilaf can be used to stuff some mushrooms later, or a squash. For now, it is just a big ol vegan platter.
NB – yeah, I seem to be doing a lot of vegan for no reason. Not that there is anything wrong with that.
Chilaquiles With Black Beans, Corn, and Salsa Verde
Posted: January 30, 2012 Filed under: recipes | Tags: black beans, Chilaquiles, Corn, easy, gluten free, make ahead, Pepitas, salsa verde, Tomatillo, tomatoes, Vegan 2 Comments »I found this recipe for chilaquiles on Serious Eats, it looked great, but turned out needed some work. The salsa verde was great, though charring it will make it lose it`s green color. That part was all fine, it was the topping which was lacking – it simply was not seasoned and too dry, I managed to fix it on the spot by adding some more veg and seasoning.
This is pretty easy and is a good make ahead meal.
White Bean and Kale Soup
Posted: January 9, 2012 Filed under: random, recipes | Tags: easy, Gluten-Free Possble, Healthy, Low Calor, Low Fat, make ahead, Vegan, vegetarian, White Bean Kale Soup Leave a comment »My mom bought me the Martha Stewart Homekeeping Handbook for xmas. It is over 700 pages. Of How-to Clean. A bit much, like the 5 pages on how to wash dishes. But I like it. On that note, we scrubbed all the floors and baseboards yesterday. By hand. It took over 3 hours. It really really blew, but the floors look a billion times better. When we reno`d our apt we redid all the floors and got rid of the horrible parquet that I never want to see again. We chose a hand rubbed tung oiled floor that you can not use like any cleaning product on and have lived in fear of ruining the floors for the past year and 4 months. We don`t wear shoes, vacuum, dry mop, but the city is dirty and it just blows in. Finally I contacted the guy who runs the place that made our floors and was all, isn`t there something? And finally he refers me to use some waterlox product that cost me $15 to have shipped to me. The product cost the same, gah! It worked though and the floors are now sparkly-new again. We also did a bit of rearranging and put down a rug in the dining area. What does this have to do with cooking? Nothing other than this was so tiring and me knees were wrecked from scrubbing on hands and knees for 3 hours straight. Needless to say, cooking went by the wayside and we ordered food.
Tonight, I`m back on track and am making this kale-white bean soup. It would be good with a parm rind cooked in it, but this one is vegan – until I added a sprinkle of parm in the bowl, but I promise it was good without it. Also, this makes a ton, I froze the remainder for later. Skip the crouton for gluten-free.
Super Healthy Vegetable Two Bean Chili
Posted: January 3, 2012 Filed under: recipes | Tags: black beans, Chick peas, dairy-free, easy, fresh, gluten free, Healthy, Low Fat, Peppers, Speedy, Summer Squash, tomatoes, Vegan, vegetarian, Vegetarian Two Bean Chili 2 Comments »Ok, so the title may not make you want make it. Healthy? Blah. But this is good. And Healthy. And Easy. And perfect if you are the type to do a food cleanse, but still like to eat. I don`t do food cleanses anymore, but healthy eating is always a good thing. This is definitely healthy and is pretty unprocessed. This comes together pretty quick, and you can either do a slow cook, or get it done in about a half an hour. This was done slow.
On Deck and Edible Gifting: Infused Vodkas & Extra Virgin Hot Chili Oil
Posted: December 23, 2011 Filed under: Menus, recipes, Uncategorized | Tags: Clementines, easy, edible gifts, Friday Menu Planning, Ginger, Ginger Clementine Meyer Lemon Vodka, Hot Chili Oil, infused vodka, Lemon, make ahead, rosemary Meyer Lemon Rosemary Vodka, Vegan, vegetarian, Vodka 1 Comment »I`m combining posts cuz I am lazy and at home at the moment. It was a ridiculous day for me since the office closed for holiday at 2, I didn`t get there until 10:45 and I had a meeting off site with my board chair at noon, so I only really went in to grab the stuff for our meeting and was at work for a grand total of 75 minutes. Ok, so yeah, I did go to work late, but even if I got there at 10, I would have only been there for like, 100 minutes, so, yeah, dumb.
Anyhoo, this year I did all foodstuffs for gifts, some were my favorites products with recipe cards and some stuff I made. Here are a few things.
I started with a Rosemary-Meyer Lemon Vodka. It became on it`s own, pretty close to a limoncello, but without the simple syrup – it`s pretty sweet naturally and became a bit more viscous, like a liqueur, but go ahead and add the simple syrup if you want. This is redonkulously easy.
What I used:
4 -5 Meyer Lemons
2 5 inch sprigs Rosemary
Vodka, I used Stoli, even though my go to is Luksusowa. Whatevs, just use a decent vodka, something you would drink straight or with perrier/soda
A Big Mason Jar, I think it was like 32 OZ
Some bottles for packaging – these from The Container Store are dirt cheap and if you are in Manhattan, they will messenger them to you. Guess how they came to me? Hint, I am lazy and delivery service is my friend.
A funnel
What I did:
Clean the lemons since you are using the whole thing. Slice them all up skins on and all. With the meyer lemons, you don`t have to worry about pith ruining the drink and making it bitter.
Put the lemons in the in the jar, put the rosemary in the jar whole. Pour vodka to the top. Screw the lid on and shake it. Put it in the refrigerator 3 days-up to 2 weeks. It will get more infused the more you leave it in there. Every time you go into the refrigerator to do something, pull out the jar and shake it. Taste it after a few days and see how you like it. I pulled my first batch off after 5 days and bottled it as a gift and left the rest in for another 2 weeks. The the longer infused batch has more color and is more like a liqueur, The early batch was more like a standard infused vodka.
Garbazo and Cannelini Bean Vegetable Soup
Posted: October 28, 2011 Filed under: recipes | Tags: Chick peas, dairy-free, Garbanzos, gluten free, Healthy, Low Fat, Soup, Vegan, Vegetable Bean Soup, vegetarian 1 Comment »I’d be lying if I said I made this today. I ate the leftovers today, but made this on Sunday and never posted. It is really more of a stew than a soup.
It was perfect on a cold rainy night after a super long day of trying to wrap up all my seating for my gala and not getting it done then jumping over to the gym for a short session even though I worked until 8 tonight.
Roasted Butternut Squash with Lentils and Wild Rice
Posted: October 19, 2011 Filed under: recipes | Tags: dairy-free, easy, gluten free, Healthy, lentils, low calorie, Low Fat, make ahead, pilaf, Roasted squash, Vegan, vegetarian, wild rice 2 Comments »After yesterday’s pasta feast, I’m back to another gluten-free, dairy-free delight. I admit, I totes made this on the fly based on several other things I make and threw in the lentils.
It’s great for make ahead. I prepped everything and stuck it in the oven and went to the gym. When I came back it was done. On the other hand, wild rice takes a while to cook-90 min to 2 hours, but this will hold up if you want to make it in advance.
It’s healthy, low-fat, and not very photogenic, but it tastes really good. try it.
Potato Leek Soup
Posted: October 17, 2011 Filed under: recipes | Tags: dairy-free, easy, gluten free, Healthy, Low Fat, make ahead, pantry staples, potato leek soup, Soup, Vegan, vegetarian 2 Comments »I never did an on deck post since work is too busy. I did plan out some things I was going to make though, this was one of them. Again, I am currently cutting down on too many days of wheat and dairy, not the carbs. Love me my carbs.
This is good as it is easy, really low fat and made for the most part with pantry staples. Cheap too, if that’s a consideration.
